Paleo challenge: day 16

From Jan 1 – 31 I’m doing a strict paleo (slightly modified Whole30) challenge with my CrossFit box. I decided to journal the month in food on here (in addition to normal posting) after getting a huge positive response on my Facebook page. I’m also going to detail the amount of sleep I got, the workout for the day and any other relevant notes. I’ll only detail drinks when it’s something other than water or tea, but note that I typically drink 80-100 ounces of water a day. I’ll link to recipes (either mine or other people’s) when applicable, but I don’t usually cook from recipes for myself so if you leave a comment asking for the recipe for something, there is none unless otherwise noted.

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Notes for the day:

I really wish grass fed steaks weren’t as damn tough as every single one I’ve eaten is. How is it that animals that are fed crap taste better than ones that eat what nature intended them to? Not going to change my stance on procuring meat, but annoying nonetheless.

Sleep:

8.5 hours

Workout:

CrossFit (back squat PR!)

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Breakfast:

1/2 apricot scone

1 egg + chicken sausage + spinach + apple scramble

1/2 banana

blackberries

almond butter

coffee with coconut cream

apricot scone

Lunch:

chocolate chili

roasted carrots & parsnips

sautéed kale with raisins and pine nuts

1/4 avocado

chocolate chili

Dinner:

skirt steak

1/2 sweet potato

roasted asparagus

skirt steak and asparagus

Snacks:

date – pre wod (not pictured)

15 Comments

  1. Snoskred

    You could try cooking the steak in a pressure cooker. I bought one recently for the whole going paleo thing and it cooks meat beautifully no matter what the cut.

    Also slow cooking is another option.

    I subscribed to your blog a little while back :) enjoying your daily posts and you give me some ideas of things I could eat. :)

    Reply
  2. Jennifer @ Peanut Butter and Peppers

    When I have tough meet like flank steak, I marinate it for 24 hours and then it becomes super duper tender. With the Pale Challenge, what is the benefit of the outcome? Do you feel better? Lose weight? Looking at your recipes and what you eat, I can easily do the Paleo and I don’t even think my Husband would notice.

    Reply
    1. Running to the Kitchen Post author

      I’m going to write up my thoughts/experience at the end of the month in more detail but benefits so far for me have been 1. almost complete disappearance of bloating throughout the day. 2. skin is great 3. While not quite as tangible, I feel great. I’ve only lost 1 pound (from Jan 1-Jan 15) but I don’t really have weight to lose so I wasn’t expecting that to change much. I am quite curious how body fat will change (if at all) in these 31 days. I had it measured by at Crossfit on Jan 3. and will do it again at the end of the month. I just feel much better without the dairy & grains, it’s interesting. I will probably not be as strict on the legumes part after this challenge but I do foresee sticking with the drastic reduction of dairy & grains as it’s made a big difference for me.

      Reply
  3. Gabby @ Gabby's Gluten-Free

    Love the daily paleo challenge posts! According to my chef husband (who also worked at an artisan butchery), grass-fed beef, especially tougher cuts like skirt and flank, are usually tougher because of the fact the cows usually are more active and there is less fat. I find that grass-fed new york strips and rib eyes are incredible tender – I cook mine by bringing to room temp (always important with meat), some salt and pepper, putting in a smoking hot pan with a little clarified butter, searing on both sides, and then finishing in oven and letting it rest for 10 minutes.

    Reply
    1. Running to the Kitchen Post author

      Thanks, Gabby! I’ll look for those cuts next time instead. I cook my steak exactly like you described when it’s too cold for the grill so at least I’m doing something right! I guess the whole lower fat content in active cows makes total sense now that I think about it. D.u.h. ;)

      Reply
      1. Sarah

        I can back that up. :) I currently work in an artisan butcher in Canada. If you’re looking for a really tender cuts, New York striploins, rib eyes and of course, tenderloins are the ones to go for. However, they are not the most budget friendly cuts – in the store where I’m employed, they cost double or more the price of most other cuts. Sirloins and flat-irons are more economical steaks of intermediate tenderness. Though they definitely do not have tenderness of New Yorks, rib eyes and tenderloins, they have a lot of flavour. If you find those cuts too tough, I would recommend marinating them before grilling – they are too tasty for slow cooking! I would say flank and skirt would benefit from marinating before grilling too, though I have limited experience cooking these personally. Slow cooking I would reserve for the really tough cuts: chuck, shoulder, brisket, cheek, short ribs…

        Reply
        1. Running to the Kitchen Post author

          Thank you! Yeah, I would only slow cook the ones you mention. I’ll try out the marinating for a longer period of time next time. I usually love skirt steak and the price is right with it compared to the other cuts. The one store around me that carries grassfed organic beef doesn’t always have the biggest selection so I take what I can get but this is great info, thanks! :)

          Reply
  4. Kat

    I think it’s like healthy eating people too…more muscle, less fat. You know? I bet you’d be very tough and chewy. (I’m hoping you laugh and don’t think I’m weird from this comment…I’d press delete but I’m way too far into it now….)

    Reply
  5. Purely michelle

    Weird I find that grass-fed meats taste way better than regular meat. But everyone has different taste buds ;)

    Reply
    1. Running to the Kitchen Post author

      There’s only one local store around me that carries organic grass fed beef so that’s where I get it. I’ve also sourced it from a somewhat local farm who only sells to the public directly and had the same experience with their meats last summer. So weird. I like the TASTE better, but the texture is just so tough…

      Reply
  6. rachel

    I’d love to learn more about your food journey and stuff. i’m a bit lost in my life right now (to say the least). Email me if you can or want!! Would much appreciate it.

    I’d LOVE to have steak or beef but there’s nothing grass-fed here. So I thought I’d get the antibiotic-free ones at LEAST…but nope, that’s not sold here either. So I’m looking at and smelling my family’s beef and steak and pork and ground turkey/beef, and dying inside :)

    Reply

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